Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Eggnog Crescents https://www.metro.ca/userfiles/image/recipes/croissants-au-lait-de-poule-10223.jpg PT20M PT25M PT1H45M
Preheat the oven to 350°F (180°C).Spread the walnuts and almonds out onto a parchment paper lined baking sheet and toast for 7 to 10 minutes until lightly golden.Allow to cool completely on the baking sheet.Transfer the nuts to a food processor along with ½ cup (125 mL) of the all purpose flour and grind until the nuts are a very fine, even crumb.Stir in the remaining 1 cup (250 mL) of flour along with the cinnamon and nutmeg.In a large bowl, using an electric hand mixer (or in a stand mixer fitted with the paddle attachment) beat the butter and half of the icing sugar until light and fluffy, about 3 minutes.Add the vanilla and rum extract and beat to combine.Add the nut and flour mixture in two batches and beat on low speed to form a dough.Scoop up a large tablespoon of dough and roll it on a clean surface into a 2½” (6.35 cm) log with a fat middle and slightly tapered ends.Place on a parchment paper lined baking sheet about 2” (5 cm.) apart rounding the ends in like a “C” or the crescent of the moon.Once all the crescents are formed, chill in the refrigerator for 1 hour until firm.Bake at 350°F (180°C) for 15 to 18 minutes until cookies are light golden.Transfer to a wire rack to cool completely.Roll the crescents in the remaining icing sugar to coat completely.
24
0 0 0 0
1/2 cup (125 mL) walnut halves 1/2 cup (125 mL) blanched almonds 1 1/2 cup (375 mL) Selection all-purpose flour 1/4 tsp. (1 1/4 mL) ground cinnamon 1/4 tsp. (1 1/4 mL) ground nutmeg 1 1/2 cup (375 mL) Selection unsalted butter, soft 1 1/2 cup (375 mL) icing sugar 1 tsp. (5 mL) pure vanilla extract
Eggnog Crescents

Eggnog Crescents

Rate this recipe
0 Vote
24
servings
0:20
Preparation
0:25
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    walnut halves
  • 1/2 cup
    (125 mL)
    blanched almonds
  • 1 1/2 cup
    (375 mL)
    Selection all-purpose flour
  • 1/4 tsp.
    (1 1/4 mL)
    ground cinnamon
  • 1/4 tsp.
    (1 1/4 mL)
    ground nutmeg
  • 1 1/2 cup
    (375 mL)
    Selection unsalted butter, soft
  • 1 1/2 cup
    (375 mL)
    icing sugar
  • 1 tsp.
    (5 mL)
    pure vanilla extract
Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

Spread the walnuts and almonds out onto a parchment paper lined baking sheet and toast for 7 to 10 minutes until lightly golden.

Allow to cool completely on the baking sheet.

Transfer the nuts to a food processor along with ½ cup (125 mL) of the all purpose flour and grind until the nuts are a very fine, even crumb.

Stir in the remaining 1 cup (250 mL) of flour along with the cinnamon and nutmeg.

In a large bowl, using an electric hand mixer (or in a stand mixer fitted with the paddle attachment) beat the butter and half of the icing sugar until light and fluffy, about 3 minutes.

Add the vanilla and rum extract and beat to combine.

Add the nut and flour mixture in two batches and beat on low speed to form a dough.

Scoop up a large tablespoon of dough and roll it on a clean surface into a 2½” (6.35 cm) log with a fat middle and slightly tapered ends.

Place on a parchment paper lined baking sheet about 2” (5 cm.) apart rounding the ends in like a “C” or the crescent of the moon.

Once all the crescents are formed, chill in the refrigerator for 1 hour until firm.

Bake at 350°F (180°C) for 15 to 18 minutes until cookies are light golden.

Transfer to a wire rack to cool completely.

Roll the crescents in the remaining icing sugar to coat completely.

Source : Claire Stubbs

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.